• 1h30
• 8 serving

Ingredients

Meat
1 piece of fillet (about 750 g)
Salt and ground black pepper
5 tablespoons of Andorinha Selection Olive Oil
10 garlic cloves, sliced
3 tablespoons of fresh chopped rosemary
Salt
Stuffing
2 tablespoons of Andorinha Selection Olive Oil
1 garlic clove, crushed
1 1/2 cup of hard-boiled broccoli, chopped

METHOD

Meat:
Cut-open the meat as if it were a large steak.
Season with salt and pepper.
Stuff it with the sautéed broccoli and roll the meat lengthwise, like a Swiss roll.
Tie it with kitchen twine (to keep the shape).
In a large casserole dish, heat half the Andorinha Selection Olive Oil and add the tied meat.
Over low heat, fry both sides until golden brown.
Turn the heat off and place the meat on a baking dish.
Cover with sauce from the pan.
Roast it in preheated oven at low temperature (180 °C) for about 20 minutes.
In the same casserole where you fried the meat, heat the rest of the oil and sauté the garlic.
Add rosemary and season with salt.
Add the sauce to the pan.
Slice the meat and pour the hot sauce over it.
In addition to the sauce, drizzle each slice with Andorinha Selection Olive Oil.
Stuffing:
Heat the oil and lightly sauté the garlic.
Add the broccoli and sauté quickly.
Season with salt.
Set aside.